Crumb Crust
1 1/2 cups graham cracker crust
1/4 cup granulated sugar
1/4 cup chopped almonds
1 teaspoon ground cinnamon
1/4 cup butter, melted

Combine crust ingredients in a small bowl. Press the mixture on bottom and sides of a buttered 10-inch pie pan.

Filling
1 envelope unflavored gelatine
1/4 cup cold water
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups canned eggnog
1 1/2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 tablespoons rum
1 cup whipping cream, whipped

Sprinkle gelatine over water to soften. Mix sugar, cornstarch and salt in top of a double boiler. Gradually stir in eggnog. Cook over hot, not boiling, water, stirring constantly until thickened. Remove from heat and stir in softened gelatine until dissolved. Divide filling in half. Add melted chocolate and vanilla extract to one half. Set aside. Allow remaining half to cool; then fold in rum and whipped cream. Pour the rum-flavored mixture into the pie shell. Let set in refrigerator. Pour chocolate mixture on top. Chill at least 6 hours or overnight. Several hours before serving, make topping.

Topping
1/4 cup confectioners' sugar
1 to 4 tablespoons rum
1 cup whipping cream, whipped
Chocolate curls (optional)

Fold sugar and rum into whipped cream. Pipe onto top of pie with a pastry tube or swirl on top. Sprinkle with chocolate curls, if desired. Chill before serving.